jellied fish or meat broth
A dish made by simmering fish or meat, then cooling the broth until it sets into a savory jelly. Often served cold as a side dish or appetizer.
In winter, my mother often made salmon jellied broth for us.
This jellied broth is set using stock from chicken wings.
Common spelling using こごり in kana; the most learner-friendly form.
Kanji spelling using 凝る (to congeal); natural for the jellied dish.
Rare variant using 凍る (to freeze); less common than 煮凝り.
Compound of 煮 (ni, 'simmering') and 凝り (kori, 'congealing'), from the verb 凝る (koru). The kori changes to gori due to rendaku.